Choriatiki Greek Salad – A Detailed recipe cooking. 
Time: 50 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and cut into circles 0.5 cm thick. hothouse cucumber with skin
- 1 diced red bell pepper
- 1 diced yellow bell pepper
- 0.5 l cherry tomatoes or grape tomatoes halves
- 1/2 halved red onion Luke
- 225 gr. diced 1 cm. (not crumbled) cheese feta
- 1/2 tbsp. pitted calamata olives
For vinaigrette sauce:
- 2 minced cloves of garlic
- 1 tsp dried oregano
- 1/2 tsp Dijon mustard
- 1/4 Art. good quality red wine vinegar
- 1 tsp coarse salt
- 1/2 tsp ground black pepper
- 1/2 tbsp. good quality olive oil
Recipes with similar ingredients: cucumbers, bell peppers, tomatoes grape, cherry tomatoes, olives, feta cheese, red onion, garlic, Dijon mustard, wine vinegar, oregano
Recipe preparation:
- In a large bowl, put cucumber, pepper, tomatoes and red onion. For the sauce vinaigrette in a small bowl, whisk the garlic, oregano, mustard, vinegar, salt and pepper. Continuing to beat, slowly add olive oil to form an emulsion.
- Pour the vegetables with vinaigrette sauce. Add feta and olives and lightly mix. Let the salad brew for 30 minutes to taste mixed up. Serve at room temperature.
